What if i use Baker's yeast instead of Wine yeast ?

What if i use Baker's yeast instead of Wine yeast ? i know that you say "buy wine yeast, it's cheap"; but in my country don't sale wine equipments , even air lock and other things. i can only find bread yeast. will be very bad ? or the result will be same as wine yeast?

Reply to
Alireza
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I have made wine with bread yeast with drinkable (but not good) results. Different bread yeast differ very much with alcohol tolerance (our local fresh bread yeast is used/was used to produce mash for distilling and yeast for baking, yeast intended only for baking don't need any alcohol tolerance), taste and flocculation (how fast it will settle down).

You can keep yeast alive for a long time so you don't need to purchase it very often. There is quite lot of information about storing brewers yeast in the brewery

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I order my yeast routinely from abroad. I live in Finland, we have homebrew shops but selection is poor. If you live in europe brouwland

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is nice place to shop.

Remember, wine was made with wild yeast just a few centuries ago.

seismo malm

Reply to
Seismo Malm

Alireza, bread yeast will work, but the wine will probably stay cloudy and taste very "yeasty'. It's certainly better than running the risk of spoilage from wild fungi, but not as fine a product as with a wine yeast.

Mike

Reply to
Mike MTM

I brewed beer once with baker's yeast as an experiment. It came out OK, but with a lot of diacetyl (buttery) character.

--arne

Reply to
arne thormodsen

As stated above bread yeast will clear poorly and will stick with low alcohol tolerance. It will also leave you wine smelling and tasting of yeast. Yes I have used it. Order some wine yeast from a good supplier and keep it in the refrigerator. I have kept packets for 2 to 3 years and it still worked great.

Ray

Reply to
Ray Calvert

I suspect alcohol is illegal where you live, so consider the fact that bread yeast will produce a hideous beverage as added incentive not to go there.

Brian

Reply to
Brian Lundeen

If I had to choose between bread yeast and spontaneous fermentation with wild yeast, I'd choose the wild.

Wild yeast has its own challenges and pitfalls, but between the two, you'll be more likely to end up with something that still tastes like wine.

after all, before winemakers started coming up with cultured yeast, EVERYONE who made wine for thousands of years before that, let it ferment on wild yeast.

Can't be all bad, right?

In the absence of cultured yeast your wine will still make itself. I think it will still taste better than with bread yeast.

Jeff

Reply to
jeff

I would do as Jeff says, the grapes have yeast on them already, try the wild first.

Joe

Jeff

Reply to
Joe Sallustio

Not a great picture, but the wine is clear. Made with Flieschmans yeast

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Watermelon on the left, if my SG readings were correct it has an alcohol level of 12.2% Strawberry on the right, I forgot to keep the SG readings

Reply to
M.H.

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